Butternut Squash: Two Ways

This week I was blessed with a trio of my favorite magazines in the mail: Food Network, Real Simple and Taste of Home. I pore over these - scrutinizing the facts, drooling over pictures and prioritizing recipes. With this new arsenal of ideas and our first real trip to the grocery store in months (wedding craziness = lots of low-maintenance dishes) I added three meal plans to our week involving butternut squash.

Only recently have I started experimenting with butternut squash (bns), with this yummy little soup here.

We enjoyed this winter veggie minestrone and I felt compelled to try more bns dishes, especially those that highlighted its flavor and texture more. This trio of  recipes turned out to be wonderful dishes that were full of a sweet, nuttiness that somewhat resembles that of a sweet potato or pumpkin but is still unique.

 However, my one lesson going from a soup made from pre-packaged, cubed bns to buying my own whole squash is that these things are bitches. I don't use that word lightly, I seriously thought the prepping of this thing was going to kill me. So be forewarned, that while the packages in the produce section are exponentially more expensive, they may be worth the extra investment, especially if you are not comfortable with your knife skills or don't have the proper tools in your home. 

Here are some tips that I've commandeered and corrected from an old Real Simple infographic:

1. Cut around 1/2" off of each ends of the squash using a heavy chef's knife or serrated knife - BE CAREFUL. 
2. Cut the squash between the large knob and the neck, then scoop out the fibers and seeds from the knob. If you have a grapefruit spoon, use it because the fibers are hard to get out. 
3. Peel using a STRONG vegetable peeler. If you're confident in your knife skills you may be able to use a knife to peel it. 
4. Slice each portion (knob and neck) in half lengthwise and then slice into the shapes/sizes needed.

Note: this isn't particularly easy, and please be careful with your fingers. The flesh of the squash is very hard and the peel is tough as well. 

Thankfully, I will be able to use one, 3+ pound bns for all of my recipes this week. I prepped to step 3 then would cut the specific amounts/cut styles for each dish. I stored the unused portion in an airtight container in the fridge and it held up really well (I highly recommend these plastic containers). 

Thus far into our week, we've only tried two recipes and I'll share them with you all now, with an update as soon as we try our bns puree with pork chops later into the week. 

Both of these recipes would be great options for a Meatless Monday and won't ruin your 2014 diet - each dish clocks in at less than 500 calories with whole grains, fresh produce and delicious cheeses. 

First, I made a butternut squash penne. I am a pasta-person - I love pasta dishes with complex layers that warm you up on a cold evening. Too often, however, such pasta dishes also weigh you down with heavy cream sauces stuffed with cheese. This dish features a sauce made only of the oils in which the veggies were cooked and pasta water - which certainly saves calories, but also adds a depth of flavor. 

This dish was also incredibly easy to prepare - bns prep aside - and would be easy for a weeknight meal. All of the vegetable cooking takes place while the pasta is cooking, so you're done within 15 minutes. If you're of the pre-prepping sort, cutting your veggies and storing them ahead of time will save you even more time!

The squash cooks down to be soft,without being mushy and caramelizes a little in the pan. It is sweet and nutty without being overpowering. The sauteed mushrooms compliment that sweetness with a creamy flavor and texture. Using a red onion adds a signature tangyness and spiciness that blends well with the red pepper flakes (it's even spicier in leftovers!). You could make this dish vegan - but I think the Parmesan adds necessary salt and the stringy cheese thrill that I associate with pasta. 

Butternut Squash Penne (adjusted to feed two)

Ingredients: 

6 oz. whole-wheat/multigrain penne (pick a variety with lines, they pick up sauce better)

1 T extra virgin olive oil

1 c. diced peeled butternut squash (about 4 oz.)

freshly ground pepper

6 oz. mushrooms, sliced

2 cloves garlic, minced

1/4 small red onion, minced

1/8 - 1/4 t red pepper flakes (to taste)

1/2 c shredded Parmesan cheese

1 T fresh oregano

Method:

Bring a large pot of salted water to a boil. Add the pasta and cook as the directed to al dente. When draining, reserve 1/2 c of the water. 

Meanwhile, heat 1/2 T olive oil in a large nonstick skillet over med-high heat. Add the squash, pinch of salt and pepper. Cook until tender and lightly golden brown - at least 5 minutes - tossing occasionally. Transfer to a dish and set aside. 

Add the remaining oil, mushrooms, with salt and pepper. Saute until the mushrooms are lightly browned - around 4 minutes. Add garlic, onion and red pepper flakes. Cook, stirring until the onion has softened. 

Add the pasta, squash and half of the reserved pasta water. Cook, stirring until warmed through. Stir in half of Parmesan, add additional water to loosen. Stir in oregano. Top with remaining cheese. 

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Secondly, I tried a dish that I described to Jordan only as "funky pizza." This pizza is quick and easy - another great option for weeknight dinners (and makes a wonderful breakfast). Pizzas are also wonderful dishes to make with kids. If you take care of the knife work, you can give them the chance to decorate their own pizza canvas. This recipe doesn't include any pre-cooking, so they can do it all! They'll take pride in what they've made and will eat it - veggies and funky cheese included. 

I am not afraid of bold flavor and I love things that resonate with an explosive combination of flavors. The salty, (for lack of a better word) funky Gorgonzola and the bold red onion is softened only slightly with the creamy bns. The rosemary comes through with a subtle woody, floral flavor and the crust is a perfect, neutral base. The walnuts could be left off for those with allergies, but if you can help it - leave them on. The contrasting textures and buttery flavor of the walnuts take this to the next level. 

 We paired ours with a simple salad of mixed greens, apple, onion, leftover Gorgonzola and Caesar dressing. But, it's good on its own and made a wonderful reheated breakfast. 

"Funky Pizza"

Ingredients:

1/3 c butternut squash (about 2 oz.) sliced thin

1 T olive oil

1/4 small red onion

1 t dried rosemary

raw pizza dough (I used a Pillsbury crust, you could use 3/4 pound dough if your grocer sells it - if you choose that option, stretch/roll it on a cornmeal dusted surface)

4 oz. Gorgonzola cheese (2/3 c crumbled)

1/2 c walnut pieces

Method:

Preheat oven to 450. Place dough on a baking sheet sprayed w. non-stick cooking spray. 

Toss the bns, rosemary and onion in a small bowl with olive oil. 

Crumble the cheese and sprinkle it evenly over the dough - leaving a a 1" perimeter. Scatter the bns and onions on top evenly. 

Bake until the cheese is melted and the crust is almost browned - around 11 minutes. Scatter the walnuts over the pizza and bake until lightly toasted - 2 minutes. 

Slice into 8 servings.